Go Back
Six golden-brown baked carrot cake donuts on a wire cooling rack with a light cream cheese drizzle.
Print Recipe

Gluten-Free Carrot Cake Oatmeal Baked Donuts

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 195kcal

Ingredients

  • 1.5 cups certified gluten-free oat flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon fine sea salt
  • 1 cup finely grated carrots, firmly packed
  • 0.25 cup pure maple syrup
  • 1 large egg , room temperature
  • 0.25 cup unsweetened applesauce
  • 0.25 cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 0.25 cup finely chopped walnuts

Instructions

  • Preheat oven to 350°F (175°C) and generously grease a 6-cavity donut pan with non-stick cooking spray or coconut oil.
  • In a large mixing bowl, sift and whisk together the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until uniform.
  • In a separate medium bowl, emulsify the egg, maple syrup, applesauce, almond milk, and vanilla extract by whisking vigorously until smooth.
  • Incorporate the wet mixture into the dry ingredients, stirring with a silicone spatula until no dry streaks remain.
  • Fold the grated carrots and chopped walnuts into the batter until evenly distributed.
  • Transfer the batter to a piping bag or large zip-top bag with the corner snipped off, and pipe into the donut cavities until three-quarters full.
  • Bake for 14 to 16 minutes until the internal temperature reaches approximately 200°F (93°C) or until a toothpick emerges clean.
  • Remove from oven and allow to stabilize in the pan for 5 minutes before transferring to a wire cooling rack.
  • Once completely cooled, optionally top with a glaze of 2 oz softened cream cheese mixed with 1 tablespoon of maple syrup.